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Cuisine: Greek, Turkish, and Lebanese classics get the José Andrés treatment at this Penn Quarter mezzeteria: The peripatetic chef amps up the flavors so they’re bolder and brighter, while downsizing the portions so they fit his small-plates format. His protégé, Mike Isabella, recently flamed out on Bravo’s Top Chef. No such problems here—his kitchen is a model of consistency and high quality.

Mood: Soaring ceilings, sharp angles, and sculptural jars of olive oil—for which the restaurant is named—set a downtown vibe, as does the near-constant roar from the packed bar almost every evening.

Best for: Lunch, when the place is less crowded and loud (even better on the patio in warm months); pre-game and pre-theater diners in search of value; groups, which are handled well here.